Caribbean One-Pot Stew
Bush’s<sup>®</sup> Caribbean One-Pot Stew

Bush’s® Caribbean One-Pot Stew

Flavorful sweet potatoes put a twist on classic winter stew, made with BUSH'S® Dark Red Kidney Beans, pork loin and a savory blend of spices.

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Recipe Details

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Servings: 8


  • 3 cans (16 oz) BUSH'S® Dark Red Kidney Beans, rinsed and drained
  • 1 lb sweet potatoes
  • 2 Tbsp olive oil
  • 2 Tbsp minced ginger
  • 3 garlic cloves, minced
  • 1/4 jalapeno, minced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 1 small onion, diced
  • 1 lb pork loin, trimmed and cut in 1/2-inch pieces
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (14.5 oz) chicken broth


  1. Prick sweet potatoes with fork and microwave on high for 6-8 minutes until tender. Set aside. When cool, peel and cut into 1/2-inch cubes.
  2. Heat olive oil in large stockpot. Add ginger, garlic and jalapeno and saute until soft, about 2 minutes. Add celery, green pepper and onion, and cook until translucent, about 5 minutes.
  3. Season pork with cumin, salt and pepper. Push vegetables to one side of stockpot and add pork, browning on all sides.
  4. Add kidney beans, tomatoes, broth and sweet potatoes and bring to a boil. Reduce heat and simmer for 25-30 minutes, or until pork is tender. Taste and adjust seasonings.
  5. Garnish with a spoonful of relish made from 1 cup chopped pineapple, 2 sliced scallions, and 2 tablespoons chopped cilantro. Serve with hot sauce, if desired.